A new take on lamb chops from Sara Jenkins's new cookbook, Olives & Oranges. See another recipe from Sara's new cookbook here.

Cooks in olive oil-producing countries love to deep-fry in extra-virgin olive oil (including sweets). Olive oil adds a lusciousness that you don't get from other oil. This same batter and technique can be used for all sorts of meats: chicken, or rabbit, or pieces of tender beef or pork.

Flavor tip: Resist the urge to move the chops while they are frying — you want to keep the golden crust intact.

1 cup all-purpose flour

1/2 teaspoon baking powder

1 1/2 cups club soda

About 3 cups extra-virgin olive oil for deep-frying

8 lamb chops (about 1 1/2 pounds), pounded to 1/8 inch thick

Medium-coarse sea salt and coarsely ground black pepper

6 fresh rosemary sprigs

5 garlic cloves, gently smashed and peeled

2 lemons, cut into wedges

1. In a large bowl, whisk together flour and baking powder. Whisk in club soda. Let batter rest for 10 minutes.

2. Fill a large deep skillet with oil and heat over medium-high heat to 360 degrees to 365 degrees F (use two skillets if you like). Lightly season 2 lamb chops with salt and pepper, coat with batter, and quickly and carefully lay chops in hot oil. Cook until first side is golden, 2 to 3 minutes. Carefully turn and cook until other side is golden, 3 to 4 minutes more (reduce heat if chops are browning too quickly). Transfer fried chops to paper towels to drain, and immediately sprinkle with salt and pepper. Repeat with remaining chops, adding rosemary and garlic to hot oil 1 minute before last chops are done. Remove pan from heat.

3. Crumble fried rosemary on top of chops, squeeze juice of a few lemon wedges on top, and serve with fried garlic and remaining lemon wedges.